1-2 teaspoons chili paste (kochujang, available in many Asian markets, and online)

1/4 cup sherry vinegar

3 to 4 tablespoons neutral-tasting oil such as canola or grapeseed

To Serve:

3 tablespoons brown sugar

2 cups plain white rice, cooked

1 to 2 heads bibb lettuce, leaves separated, washed and dried

Kimchi (available in many Asian markets, and online).

Directions

1.

Place the hock/trotters on a large plate or a tray. In a small mixing bowl, mix the white sugar and 1/2 cup of the salt. Rub the mixture over the hocks and trotter, both skin as well as meat. Transfer to a baking dish, cover with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.

2.

The next day, adjust an oven rack to the lower-middle position and preheat oven to 300°F. Remove the hocks/trotters from the refrigerator and discard any pork liquids that have pooled at the bottom of the dish. Place the hocks/trotters in a V-rack set in a roasting pan and roast until very tender, about 4 hours, basting with pan juices every 30 minutes after the first hour. Allow meat to cool for at least 2 hours, or refrigerate for up to 3 days before proceeding.

3.

Make the ginger scallion sauce: Combine the scallions ginger, oil, soy sauce, and vinegar in a small mixing bowl. Season to taste with salt and set aside.

4.

Make the ssam sauce: combine the chili pastes with the vinegar and oil in a small mixing bowl and set aside.

5.

When ready to serve, preheat oven to 500°F. Combine remaining tablespoon salt with brown sugar. Rub the mixture over the cooked trotters/hocks. Roast in the oven until the skin is very dark and crispy, about 15 minutes. Serve immediately with sauces, rice, lettuce, and kimchi

This Recipe Appears In

I'm a really good eater and a decent cook. Activities in the kitchen that I find soothing: seasoning my cast iron skillets, boiling bones, rendering lard.
When I'm not reading, eating, or writing, I try to balance out my life with non-sedentary activities, such as swimming, uh, and walking to restaurants.....

PREVIEW YOUR COMMENT

HTML Hints

Comment Guidelines

Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more in the Comment Policy section of our Terms of Use page.